Roasted Baby Spring Vegetables

Ingredients

• 2 cups asparagus (2-inch) ( 1 pound)
• 1 pound baby carrots with tops
• 0.3 teaspoon pepper black freshly ground
• 1.3 pounds fingerling potatoes halved lengthwise
• 1 tablespoon chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 tablespoon olive oil 
• 6 ounce radishes halved ()
• 0.5 teaspoon salt 
• 1 tablespoon shallots chopped
• 3 tablespoons balsamic vinegar white

Equipment

• bowl
• frying pan
• oven
• roasting pan

Directions

1. Preheat oven to 50
2. Combine vinegar and shallots in a small bowl; set aside.
3. Trim green tops from carrots; discard tops.
4. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
5. Bake at 500 for 20 minutes or until vegetables begin to brown, stirring occasionally.
6. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.